POTATO, LEEK AND PARSNIP GRATIN

Potato, Leek and Parsnip Gratin image

Provided by Tisme

Categories Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

20 g butter
4 leeks, white part thinly sliced
2 garlic cloves, crushed
800 g potatoes, peeled and thinly sliced
400 g parsnips, peeled and thinly sliced
125 g cream cheese, cubed and softened
1/3 cup cream
3/4 cup chicken stock
2 tablespoons thyme leaves
1 cup grated cheddar cheese
salt and pepper, to taste

Steps:

Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
Whisk together thecream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.
Layer half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.
Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.

Nutrition Facts : Calories 411.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 65.5, Sodium 281.8, Carbohydrate 46.8, Fiber 7.4, Sugar 7.8, Protein 11.5